object(WP_Post)#4398 (24) { ["ID"]=> int(45205) ["post_author"]=> string(2) "10" ["post_date"]=> string(19) "2018-02-07 17:16:25" ["post_date_gmt"]=> string(19) "2018-02-07 16:16:25" ["post_content"]=> string(223) "Nothing better than a homemade pizza to brighten your day! Here is a simple and quick recipe from the blogger Florence from “Un Flo de bonnes choses”. Alone or accompanied, this white pizza will not let you indifferent!" ["post_title"]=> string(20) "Shrimps bianca pizza" ["post_excerpt"]=> string(223) "Nothing better than a homemade pizza to brighten your day! Here is a simple and quick recipe from the blogger Florence from “Un Flo de bonnes choses”. Alone or accompanied, this white pizza will not let you indifferent!" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(20) "shrimps-bianca-pizza" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-26 12:00:52" ["post_modified_gmt"]=> string(19) "2019-04-26 10:00:52" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(58) "http://www.escal-seafood.de/recipe/pizza-bianca-crevettes/" ["menu_order"]=> int(433) ["post_type"]=> string(6) "recipe" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" }
Prawns Ecuador a la plancha, marinated with pepper and rosemary

Prawns Ecuador a la plancha, marinated with pepper and rosemary

The prawns tail Easy Peel Escal have a particularity to cook directly in their shell which protect them from drying and preserve their taste. With their sliced backs, they are very easy to peel, even with cutlery. Marinated with herbs and spices, they are going to be the star of your plancha all summer!

Cooking Instructions: Pfanne
Ready in 30 minutes
Difficulty
Easy

Ingredients

For 4 persons 

350g of prawns tail Ecuador, easy-peel

1 red chili pepper

1teaspoon of paprika

½ bunch of rosemary

3 squeezed garlic cloves

The juice of a lime

15cl of virgin olive oil

12 cooked potatoes

20 cherry tomatoes

Salt, pepper

Cooking Instructions:

1. Thaw the prawns the day before or soak in water for 1 hour.

2. In a bowl, mix the olive oil with the red chili pepper and the rosemary thinly chopped, the paprika, the garlic and the lime juice, season with salt and pepper.

3. Pour the marinade on the prawns and set aside for minimum 14minutes (maximum all night).

4. Brown the marinated prawns to the plancha for 2 to 3 minutes each side, with the potatoes cooked and sliced and the cherry tomatoes.

5. Dress on a plate with a few rosemary sprigs and some paprika.